Ingredients for Strawberry Marbled Cheesecake
- 6 tablespoons (3 ounces) melted unsalted butter
- Graham Cracker Crumbs
- ¼ cup granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- Vanilla
- 4 large eggs
- Frozen Sliced Strawberries In Syrup
- 1 tablespoon cornstarch
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How to Make Strawberry Marbled Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- For the crust: In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Press mixture into the bottom of the prepared springform pan.
- For the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, gently fold in the sour cream.
- For the strawberry swirl: In a small bowl, whisk together strawberry puree, sugar, and cornstarch. Set aside.
- Pour half of the cheesecake batter into the prepared crust.
- Spoon spoonfuls of the strawberry mixture over the cheesecake batter. Gently swirl with a knife or toothpick for a marbled effect.
- Pour the remaining cheesecake batter over the strawberry swirl and gently swirl again for a marbled effect.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 90 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
152g
Fat
104g
Carbs
14g
